Ramps & Asparagus Soup

Ramps and Asparagus Soup

2 T. olive oil

a few scallions, sliced

1 bunch of ramps, sliced

a bunch of asparagus, roughly sliced

one medium potato, cut into small chunks

4 cups chicken broth (or vegetable broth)

a large handful of fresh Italian parsley

salt, pepper to taste

1/4 cup heavy cream, optional

chives or croutons to sprinkle on top

Saute the scallions, asparagus, and ramps in the olive oil until softened. Add the potato chunks and the rest of the ingredients except the parsley and the cream. Bring to a boil and lower to a simmer. Cook for 15 –20 minutes or until potatoes are cooked through. Put everything in the blender and puree. (Be careful to cover the lid with a dishtowel or it may splatter.) Add the parsley and whir for a few more seconds. Add heavy cream if desired. Garnish with drops of cream and a sprinkle of chives on top .